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Open-Faced Salmon BLTs

Oxmoor House
Yield 4 servings (serving size: 1 sandwich)
Prep: 5 minutes; Cook: 10 minutesFresh salmon and a tangy dill spread dress up the conventional BLT. You'll need a knife and fork to handle this hearty sandwich. To save time, toast the bread slices while the fish cooks.


  • 8 slices precooked hickory-smoked bacon (such as Jimmy Dean)
  • 2 (6-ounce) salmon fillets (about 1 inch thick)
  • 1/4 teaspoon freshly ground black pepper, divided
  • Cooking spray
  • 1/4 cup light mayonnaise
  • 1 1/2 tablespoons fresh lemon juice
  • 1 1/2 teaspoons minced fresh dill
  • 4 (1-ounce) slices diagonally cut French bread, toasted
  • 4 green leaf lettuce leaves
  • 4 slices tomato, cut in half

Nutrition Information

  • calories 331
  • caloriesfromfat 0.0 %
  • fat 15.6 g
  • satfat 3 g
  • monofat 4.8 g
  • polyfat 5.7 g
  • protein 24.9 g
  • carbohydrate 21.4 g
  • fiber 1.3 g
  • cholesterol 55 mg
  • iron 1.7 mg
  • sodium 505 mg
  • calcium 31 mg

How to Make It

  1. Preheat broiler.

  2. Microwave bacon slices according to package directions; set aside.

  3. While bacon cooks, sprinkle fish with 1/8 teaspoon pepper. Place fish, skin sides down, on a broiler pan coated with cooking spray. Broil 10 to 13 minutes or until fish flakes easily when tested with a fork. Remove skin from fish, and cut fish into chunks.

  4. While fish cooks, combine mayonnaise, lemon juice, dill, and remaining 1/8 teaspoon pepper. Spread 1 tablespoon dill mayonnaise on each French bread slice; top with 1 lettuce leaf, 2 tomato halves, 2 slices bacon, and one-fourth of salmon chunks. Drizzle remaining dill mayonnaise evenly over each sandwich.

  5. Serve with: Tomato and Cucumber Salad

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

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